The Secret to Buttery, Flaky Croissants at Home

Flaky Croissants at Home

There’s something magical about a warm croissant. The way it shatters slightly as you tear into it, the delicate, buttery layers unfolding like pages in a well-loved book. At Jacqueline’s Bakery, croissants are more than just pastries — they’re a labor of love, a memory of mornings in Paris, and a daily reminder that the best things in life are worth waiting for.

If you’ve ever wanted to try making croissants at home, here’s our heartfelt advice: be patient. The key to that perfect flake is lamination — folding cold butter between layers of dough, again and again, then letting it rest. It’s not a quick process. But it is a rewarding one.

Our favorite tip: Let your dough rest overnight in the refrigerator between your final folds. Not only does this enhance the flavor, it also gives the butter time to firm up, creating crisp, golden layers when baked.

And if your croissants don’t turn out perfectly? That’s okay. The joy is in the journey. And when you’re ready for the real thing, you know where to find us.